Sheet pan pizza with mushrooms, artichokes, and olives
This sheet pan pizza with mushrooms, artichokes, and olives brings a classic Italian pizzeria favorite, known as pizza capricciosa, right to your kitchen. A homemade crust is topped with a simple tomato sauce, melty vegan mozzarella, savory plant-based ham, mushrooms, artichoke hearts, and olives, so every slice has a little bit of everything.
Making pizza for a group can feel like a project, but this sheet pan version keeps it simple. Instead of stretching individual rounds, just press the dough into one large pan, scatter on the toppings, and bake. Cut it into rectangles and serve it for a family pizza night or dinner with friends.
Preparation Time: 55 minutesIngredients
Dough
- 3.33 cups all-purpose flour, spooned and leveled
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 (¼-ounce) packets pizza crust yeast (no-rise)
- 3 tablespoons olive oil, plus more for oiling your hands
- 1 cup plus 3 tablespoons warm water
Sauce
- 1 (15-ounce) can tomato sauce
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon garlic powder
Toppings
- 3.5 ounces vegan mozzarella, shredded
- 3.5 ounces artichoke hearts, drained and cut into smaller pieces as needed
- 0.25 cup pitted black olives, drained
- 6 slices vegan ham or vegan pepperoni, torn into bite-sized pieces
- 7 ounces mushrooms, thinly sliced
Preparation
- Prepare the Pan: Preheat the oven to 400°F. Line an 18 × 13-inch rimmed baking sheet with parchment paper.
- Make the Dough: Combine the flour, salt, and sugar in a large bowl. Mix in the pizza yeast according to the package directions. Add the olive oil, then gradually pour in the warm water, mixing and kneading until the dough is smooth and workable. No resting or rising time is needed before shaping.
- Mix the Sauce: In a bowl, stir together the tomato sauce, olive oil, oregano, salt, and garlic powder. There’s no need to cook the sauce first.
- Prepare the Toppings: Drain the artichoke hearts and olives. Cut the artichokes into smaller pieces as needed, prepare the vegan mozzarella, and tear the vegan ham into bite-sized pieces. Clean and thinly slice fresh mushrooms, or thoroughly drain canned or jarred mushrooms.
- Shape the Crust: Transfer the dough to the prepared pan without dividing it. Lightly oil your hands and gently press from the center toward the edges and corners, keeping the thickness as even as possible.
- Add the Sauce and Toppings: Spread the sauce over the dough, leaving a narrow border around the edges. Distribute the vegan mozzarella, artichoke hearts, olives, vegan ham, and mushrooms evenly over the surface.
- Bake: Bake for 25–30 minutes, until the edges are golden and the underside is fully baked. Before removing the pizza from the oven, carefully lift an edge with a spatula to check the bottom.
- Slice and Serve: Cut into 9 rectangles and serve hot.
Tips
Press the dough evenly: Lightly oil your hands and press gently from the center out, paying attention to the corners and any thicker patches. An even layer helps the crust bake consistently.
Drain the toppings well: Drain the artichoke hearts, olives, and any canned or jarred mushrooms thoroughly so excess liquid doesn’t make the crust soggy.
Spread the toppings evenly: Scatter them across the whole pizza instead of piling them in the middle. Leave some sauce and mozzarella visible between them for a balanced bite.
Check the bottom of the crust: Golden edges are a good sign, but carefully lift an edge with a spatula to make sure the underside is baked and golden, too.
Storage: Refrigerate leftover slices in an airtight container for up to 3 to 4 days.
Reheating: Warm slices in a 375°F oven or an air fryer for a few minutes, until heated through and the crust crisps up again.
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